Yogurt Cake with Blueberry Sauce

Warm fruit sauces such as blueberry, peach, and nectarine taste great drizzled over cakes and ice cream.

Total Time: 0:30

Cook: 0:30

Level:
Moderate

Yield:
Makes one 9-inch round cake

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Ingredients

1 lb. blueberries

1 tsp. lemon juice

1.25 c. sugar

1 c. White flour

0.75 c. whole wheat flour

0.24 c. oat flour

0.25 tsp. salt

2 tsp. baking powder

2 eggs

1 c. plain yogurt

0.50 tsp. vanilla

5 tbsp. unsalted butter

Directions

Make sure all of your ingredients are at room temperature. Preheat the oven to 350 degrees F. Grease a 9-inch round pan, or line it with parchment paper.

Heat the berries, lemon juice, and 1/4 cup sugar in a saucepan over medium-low heat until berries burst and thicken slightly. Remove from the heat, place in a blender, and puree. Set aside.

In a large bowl, sift together the flours, salt, and baking powder.

Cream the eggs with 1 cup sugar until light, about 2 minutes. Whisk in the yogurt until combined, then whisk in the vanilla and butter and combine well. Whisk the flour mixture into the wet ingredients to make a smooth batter.

Pour the batter into the prepared pan and bake for 30 minutes or until a tester comes out clean. Cool in the pan on a wire rack.